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45-Minute Lasagna Soup

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Ingredients
  

  • 3 tablespoons olive oil
  • 1 pound sweet Italian sausage
  • 1 cup diced onion yellow or Vidalia
  • 4 garlic cloves minced
  • 6 cups chicken stock plus 1 to 2 cups, if needed
  • 1 6- ounce can tomato paste
  • 2 14.5- ounce cans diced tomatoes and juice
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 3 bay leaves
  • 1 teaspoon salt or to taste
  • 1 teaspoon ground pepper or to taste
  • 1/4 teaspoon cayenne pepper optional
  • 8 ounces dried lasagna noodles 8 to 10 noodles, broken into bite-sized pieces
  • 2 cups mozzarella cheese divided
  • 1 cup parmesan cheese divided

Instructions
 

  • In a large dutch oven or stock pot, saute the sausage and onions in olive oil over medium-high heat for about 8 minutes. The sausage should be cooked through, and the onions should be golden brown.
  • Add the garlic and saute for another 2 minutes. Stir frequently - you don't want the garlic to burn.
  • Add the chicken broth, tomato paste, tomatoes and their juice, dried basil and oregano, bay leaves, salt and pepper, cayenne (if you're using it) and the lasagna noodles. Bring to a boil. Continue boiling for about 15 minutes, or until the noodles are tender.
  • At this point, you might want to add 1 to 2 cups more chicken stock (you could add water instead), depending on how thin you like your soup.
  • Add the salt and pepper, and adjust seasonings as you like them. Remove the bay leaves.
  • Ladle soup into bowls and top with mozzarella and parmesan cheeses. Serve immediately.
  • Soup (without the cheese added) will keep for about a week in the fridge and for up to six months in the freezer.